Lemon Posset with Pistachio Shortbread Crumble & Macerated Berries
A simple leemon posset complimented by pistachio shortbread
SERVES
6
PEOPLE
PREP TIME
140
MINUTES
COOKING TIME
60
MINUTES
Ingredients
- For the lemon posset:
600ml creamĀ
200g caster sugarĀ
3 lemons, zestĀ
75ml lemon juiceĀ
For the pistachio shortbread:
125g butter, cold and dicedĀ
180g plain flourĀ
55g caster sugarĀ
60g pistachios, roughly choppedĀ
For the macerated berriesĀ
Mixed berries of your choice, I love to use raspberries for this recipeĀ
Icing sugarĀ
Lemon juice
Method
To make the posset. Put the cream and sugar in a large saucepan and gently heat, stirring until the sugar has dissolved. Bring to a simmer and bubble for 1 min.
Turn off the heat and stir in the lemon zest and juice. Divide between glasses or bowls.
Cool to room temperature, then carefully cover and chill for at least 3 hours, or up to 24 hours.
To make the shortbread first heat your oven to 150Ā°C fan.
Rub the butter, flour, sugar and pistachio together with your fingertips until you have a crumble texture.
Pour the mixture onto a lined baking tray and bake for 15-20 mins until pale golden. Allow to cool.
For the macerated berries. Chop the mixed berries and season with icing sugar and lemon juice to taste.
Allow to stand for one hour before serving.
To serve the possets, top with berries and shortbread crumble.
